Crumb-Topped Apple Slab Pie

If you’re looking for an Apple Slab Pie that slices up into nice, neat squares – this isn’t your recipe. But, if you love desserts that are so ooey-gooey-caramaly that you have to eat them with a bowl and spoon, THIS is your jam.

Ready for apple pie but don’t want to roll out a crust? This gluten-free apple slab pie is the answer. It has a delicious crumble topping and is made in a 9x13 baking pan.

Apple Slab Pie with Crumb Topping is perfect pie for the holidays! It’s layered with a tender flaky crust, a spiced juicy apple pie filling, and it’s finished with a crisp buttery crumb topping and a sweet vanilla glaze. Such a delicious, tempting dessert!

Ingredients

Topping

• 1/3 cup (70g) granulated sugar
• 1/3 cup (75g) packed light-brown sugar
• 1 cup (97g) quick oats
• 1/2 cup (70g) all-purpose flour
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, chilled and diced into small cubes
• Filling
• 1/3 cup (70g) granulated sugar
• 1/3 cup (75g) packed light brown sugar
• 3 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 Tbsp fresh lemon juice
• 4 lbs peeled, cored and thinly sliced crisp apples (see notes)
• Glaze (optional) or serve with Vanilla Ice Cream
• 1 cup (115g) powdered sugar
• 2 Tbsp half and half, or more as needed
• 1 (14.1 oz) box refrigerated pie crusts (or sub homemade pie crust dough)

Instructions

1. For the crust: Preheat oven to 425 degrees. Remove pie crusts from package. Lightly dust a working surface with flour then unroll and stack pie crusts on top of each other. 
2. Roll crust out to a 17 by 12-inch rectangle. Fold crust half then fold in half again and transfer to a 15 by 10 by 1-inch jelly roll pan (this is smaller than a sheet pan). 
3. Carefully unfold dough and fit and gently press into the pan. Fold crust under even with the edges of the pan and decorate as desired (the fork technique would also be good here since there's not much excess crust to work with). Transfer to refrigerator to chill until ready to fill.
4. For the topping: mix 1/3 cup granulated sugar, 1/3 cup brown sugar, quick oats, flour and salt. Add butter and cut butter into mixture using a pastry cutter until crumbly (or rub butter into mixture with your fingertips). Transfer topping to refrigerator.
5. For the filling: In a small mixing bowl whisk together granulated sugar, brown sugar, flour, cinnamon nutmeg and salt. 
6. Place apples in a large mixing bowl then pour lemon juice over apples and toss to evenly coat. Pour sugar mixture over apples and toss to evenly coat.
7. To assemble pie: Remove crust from refrigerator. Pour apples over crust and spread and gently press into an even layer. Remove topping from refrigerator. Sprinkle topping evenly over pie.
8. Bake until apples are soft: Bake in preheated oven 33 - 38 minutes, while tenting with foil during the last 10 minutes or so as needed to prevent excess browning, until apples are tender when pierced with a toothpick. Remove from oven and let cool until warm.
9. For the glaze (or serve with vanilla ice cream): In a mixing bowl whisk together powdered sugar and half and half, adding a little more half and half as needed 1 tsp at a time, until the consistency is somewhat thick but runs nicely. 
10. Transfer to a sandwich size resealable bag, cut a small tip from one corner then drizzle over pie. Cut pie into squares and serve warm.

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